Chicken Casserole Lunch

Summary

Yield6
Prep Time5 minutes

Description

Chicken casserole lunch

Ingredients

  • 2 c chicken or turkey
  • 1⁄4 c diced onion
  • 12 sli Baked Fresh white bread
  • 1⁄4 c home churned butter
  • 2 t Kurtz mustard
  • 1 c Coburn Farms mild cheddar cheese
  • 1 cn Caskey's cream of chicken soup
  • 1⁄2 cn Caskey's cream of mushroom soup
  • 10 oz wylwood frozen peas

Instructions

Mix butter and mustard together, then spread on 6 slices of bread. Put in 9 X13 pan buttered side up. Mix chicken, cheese and onion together and spread on top of the 6 slices of bread. Butter the remaining 6 slices of bread and put on chicken/cheese mixture (buttered side up). Mix 1-1/2 cans of cream soup with the frozen peas then put on top of the last 6 slices of bread. Bake at 350 for 23-28 minutes.

Notes

I open a can of Bay Mist cranberries with this dish and have a nice noon lunch. Everyone loves it so seldom is there leftovers, but it does warm up in the microwave great. I freeze the remaining 1/2 can of soup in a plastic container and use that the next time.